新型低温循环加热火腿的组织构造和流变学特性  

Rheological and Structural Properties of New Low Temperature Meat Product with Cylic Heating

作　　者：李小燕[1] 高昕[1] 许加超[1] 张东[1] 张亚琦[1] 李晓林[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《农产品加工（下）》2008年第7期41-43,46,共4页Farm Products Processing

基　　金：中国海洋大学本科生研究训练计划(SRTP)(0611011703)

摘　　要：研究了低温循环加热火腿的组织构造及其流变学特性参数。组织构造变化采用Van Gieson染色法观察,通过质构仪分析测定流变学特性(弹性模量E1,黏性模量η1,应力松弛时间τ和破断强度),针对其质构特点,与普通1火腿进行比较分析。实验结果表明,与普通蒸煮火腿相比,低温循环加热火腿组织构造和流变学特征参数等各项指标均发生显著变化,弹性模量E1,黏性模量η1及破断强度显著增大,而松弛时间τ则有所下降。结合感官评定结果1显示,低温循环加热肉制品具有弹性适中、硬度大和肉嫩度好的特点。In this paper, parameters of low temperature meat product such like tissue structure and rheological property＇s were studied. The structure changes were observed with Van Gieson staining, and the theological properties （Young＇s modulus E1, viscosity η1, stress-relaxation time τ1 and rupture strength） were determined using a texture meter. Compared with ordinary cooking ham, parameters such like tissue structure and rheological property of low temperature meat product had a great change： its elastic modulus E1, viscous modulus η1 and rupture strength increased significantly while stress-relaxation time τ1 declined. With the sensory evaluation experiment results, low temperature meat product with cylic heating had modest flexibility, big hardness, and appropriate tenderness.

关 键 词：循环加热 低温肉制品 组织构造 流变学特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]